local is good, but sometimes you want flavors from afar

I love local foods. In every season. BUT, sometimes I just really crave flavors that are not from here. Pad Thai is one of my rotational dishes. Here is a really simple recipe that you can obviously tweak to your liking.

7 oz. dried flat rice stick noodles
3 tbsp. tamarind pulp
3 tbsp. palm sugar or light brown sugar
2 tbsp. nam pla (Thai fish sauce)
1 tbsp. rice vinegar
1 tsp. Thai chili powder
7 tbsp. vegetable oil
3 small shallots, peeled and sliced
2 cloves garlic, peeled and chopped
12 ounces seitan
2 tbsp. tiny dried shrimp
Half bunch Chinese chives or 4 scallions, green part only,
cut into 2" pieces
1 1/2 cups bean sprouts
1/4 cup roasted unsalted peanuts, chopped
1 lime, quartered

1. Soak noodles in a large bowl of hot water until pliable, about 15 minutes. Drain and set aside. Dissolve tamarind pulp in 1 cup water in a small bowl, then strain through a sieve into a medium bowl, pressing on pulp with the back of a spoon to push most of it through. Discard seeds. Stir sugar, fish sauce, vinegar, and chili powder into tamarind liquid and set sauce aside.

2. Heat the remaining 6 tbsp. oil in a wok or large skillet over high heat. Add shallots and garlic and stir-fry until soft, about 10 seconds. Add seitan and stir-fry for 10 seconds. Add dried shrimp, chives, half the bean sprouts, half the peanuts, the noodles, and the reserved sauce and stir-fry, tossing constantly, until noodles absorb most of the sauce and sauce thickens, 2-3 minutes. Garnish each serving with the remaining bean sprouts and peanuts and serve with limes.